Rum Balls
  • 1/2 lb vanilla wafers
  • 2 tsp cocoa
  • 1 C pecans, finely chopped
  • 1/2 C light corn syrup
  • 1/4 to 1/2 C rum or bourbon
  • Confectioners’ sugar mixed with cocoa
  1. Grind wafers very fine.
  2. Add nuts, cocoa, syrup and rum.
  3. Stir until well blended.
  4. Dust hands with confectioners’ sugar.
  5. Roll mixture into balls the size of a walnut.
  6. Let stand for about an hour to dry partially.
  7. Then roll in confectioners’ sugar-cocoa mix.
Recipe by Judy Segol, from San Diego High School days. Kosher (dairy).